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IMK 221 - Food Ingredients
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INSTRUCTIONS
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Food for Thought
Pointers to Resources
Rojak (miscellaneous)
How It's Made
Gums and Stabilizers
Emulsifiers
Food Flavors
Sweeteners
Salt
Acidulants
Protein Ingredients
Food Colors
OTHER INGREDIENTS
Dough/Bread conditioners
Leavening Agents
Maltodextrins
Enzymes
Functional/Nutraceuticals
APPLICATION OF INGREDIENTS
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FAQ
Noor Fashadyla Binti Salleh
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IMK 221 : Food Ingredients
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IMK 221 : Food Ingredients
TABLE OF CONTENTS
Weekly Lecture Summary
fashaMy Articles
My Assignment/Activities
My Group
Links